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Butter chicken and sweet potato tray bake recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious butter chicken and sweet potato tray bake ready in just 30 minutes!
Ingredients:
  • 700g small gold sweet potatoes, cut into 1.5cm-thick slices
  • 600g Australian Chicken Thigh Fillets
  • 485g jar Butter Chicken Simmer Sauce
  • 400ml can coconut milk
  • 1 lime, juiced
  • 24.40 gm fish sauce
  • 6 stems curry leaves
  • 20g unsalted butter
  • 1 brown onion, thinly sliced
  • 200g basmati rice
  • Steamed snow peas, to serve
  • 1 long green chilli, thinly sliced (optional)
  • Coriander leaves, to serve
Instructions:
  • Preheat your oven to 200°C and place the sweet potato in a spacious microwave-safe bowl.
  • Cook in the microwave on high, covered, until just tender, about 6 minutes.
  • In a large flameproof roasting pan, combine the chicken, simmer sauce, coconut milk, lime juice, and fish sauce. Bring to a boil over high heat. Arrange sweet potato on top and bake for 20 minutes until chicken is cooked through. Add 4 curry leaf stems in the last 3 minutes of cooking.
  • In a saucepan over medium-high heat, melt the butter until bubbly. Stir in the onion and remaining 2 curry leaf stems. Cook and stir occasionally for about 5 minutes, until the onion softens.
  • Combine the rice with the onion mixture in the pan and sauté for 1 minute. Pour in 2 cups (500ml) water and mix well. Bring to a boil, then simmer on low heat. Cover and cook for 12 mins until the rice is tender and liquid is absorbed. Let it sit covered for 5 mins, then fluff with a fork before serving.
  • Plate the rice and chicken, then arrange the snow peas, optional chili, and fresh coriander on top before serving.

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